Benjamina Ebuehi’s honey butter brioche with grilled peaches. Photograph: Ola O Smit/The Guardian. Food and prop styling: Florence Blair. Prop styling: Lucy Turnball. Food assistant: Phoebe Altman View image in fullscreen Benjamina Ebuehi’s honey butter brioche with grilled peaches. Photograph: Ola O Smit/The Guardian. Food and prop styling: Florence Blair. Prop styling: Lucy Turnball. Food assistant: Phoebe Altman The sweet spot Food Benjamina Ebuehi’s recipe for honey butter brioche with grilled peaches Juicy stone fruit charred on a griddle, or on a barbecue for extra smokiness, is the inspiration for a dessert that’s as easy as it is delicious
Benjamina Ebuehi Fri 3 Jul 2026 07.00 CEST Share Prefer the Guardian on Google D essert is so often forgotten about once the barbecue comes out, and, as someone with a sweet tooth, I always notice. Grilled fruit is one of my go-tos, not least because it’s easy and delicious, and allows you to enjoy the likes of pineapples, peaches and bananas in a way you don’t often get to, with a smokiness that’s hard to achieve any other way. Here, I’ve gone for peaches, grilled until charred and drizzled with honey, and served them with some brioche, which is brushed generously with salty honey butter before being toasted on the barbecue.
150g salted butter , softened 50g light brown sugar 40g runny honey , plus extra to serve 2 large ripe peaches 1 tbsp olive oil 4 thick slices brioche Vanilla ice-cream , or whipped cream, to serve
Whip the butter, sugar and 20g honey until very light and creamy, then set aside at room temperature.
Cut the peaches in half and remove the pits. Cut each half into three wedges, brush the cut sides with a little olive oil, then cook them on one side over indirect heat on a hot barbecue for three to four minutes, until nicely charred. Carefully flip over and cook for another minute, until the peach wedges have softened but are still holding their shape. (Alternatively, cook the peaches on high heat in a cast-iron griddle pan.)
Put the grilled peaches on a tray, drizzle over the remaining 20g honey, then set aside to cool a little.
Spread the honey butter generously on both sides of each slice of brioche, then lay the bread on the barbecue (or griddle pan) over direct heat for about a minute on each side, until lightly charred and caramelised.
Serve the brioche slices topped with a scoop of ice-cream or lightly whipped cream, arrange three pieces of peach on top of each serving, and drizzle with extra honey, if you like.